The Brussels sprouts are boiled to soften and then covered in a creamy cheese sauce, all ready in 20 minutes on the stove top. Great dish for converting a non-brussels sprouts lover? Popular at Christmas and Thanksgiving.
Cheesy Brussel Sprouts
Materials
- 2 lb sprouts
- 3 tbsp butter
- 3 tbsp flour
- 2 cups milk
- 1 tsp Dijon mustard
- ¾ tsp salt
- ½ tsp black pepper
- ¼ tsp nutmeg
- 1 cup cheddar cheese shredded
Instructions
-
Cut an X in the base of each sprout. Cook in boiling water 7-9 minutes until tender. Test with fork.
-
Drain water and refresh under cold water. Press out excess water.
-
Melt butter in a large saucepan over medium heat and stir in flour, salt, mustard and pepper. Mix for 1 minute. Add milk and whisk until smooth. Add shredded cheese and mix until cheese is completely melted and creamy, about 3-4 minutes.
-
Add brussels sprouts into cheese sauce saucepan and mix to fully coat them.
-
Sprinkle nutmeg on top. Serve and enjoy!
